Baked salmon with roasted zucchini is more than just a weeknight dinner, it’s part of my story. As a Tuscan-born chef turned gluten-free, I’ve come to cherish recipes that balance ease, nourishment, and flavor. This dish brings me back to cool autumn evenings in my hometown, when zucchini was still in season and dinners were about warmth and simplicity.
After moving to the U.S. and embracing a gluten-free lifestyle, I found myself recreating the comfort foods I grew up with, this one has remained a favorite. The salmon turns tender and flaky, the zucchini caramelizes beautifully, and together they create a dish that’s both light and deeply satisfying. Whether you’re new to gluten-free cooking or just looking for something wholesome and flavorful, this recipe for baked salmon with roasted zucchini has a place at your table.
Baked Salmon with Roasted Zucchini
Equipment
- baking sheet
- Parchment Paper or Foil
- oven
Ingredients
For the Salmon
- 4 fillets salmon 5–6 oz each
- 1 tbsp olive oil
- 2 cloves garlic finely minced
- 1 tsp lemon juice fresh
- 1 tsp dried oregano
- salt and black pepper to taste
For the Roasted Zucchini
- 3 medium zucchini sliced into ½-inch rounds
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- salt and pepper to taste
Optional Garnish
- fresh parsley or basil
- lemon slices
- chili flakes if you like heat
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a bowl, toss zucchini slices with olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange them in a single layer on one half of the baking sheet.
- Pat salmon fillets dry. In a small bowl, mix olive oil, garlic, lemon juice, oregano, salt, and pepper. Rub over each fillet and place them next to the zucchini on the baking sheet, skin-side down.
- Bake for 15–18 minutes, or until salmon flakes easily and reaches 145°F internal temperature. Zucchini should be golden and slightly crisp.
- Serve hot with fresh herbs and lemon wedges. Optionally, sprinkle with chili flakes for heat.
Notes
Nutrition
Ingredients You’ll Need
This meal proves that with just a few fresh ingredients, you can create something truly special. Here’s everything you’ll need for your baked salmon with roasted zucchini dinner.
For the Salmon
- 4 salmon fillets (5–6 oz each)
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
For the Roasted Zucchini
- 3 medium zucchini, sliced into ½-inch rounds
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Optional Garnish
- Fresh parsley or basil
- Lemon slices
- Chili flakes (if you like heat)
This recipe is naturally gluten-free and pairs wonderfully with grains like quinoa or brown rice. You might also love this roasted salmon with broccoli and quinoa for a nourishing combo or Greek chicken bowls with brown rice if you’re prepping ahead.
Step-by-Step Instructions
Let’s make this wholesome dish come to life.
1. Preheat your oven
Set the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for quick cleanup.
2. Season the zucchini
In a bowl, toss zucchini slices with olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange them in a single layer on one half of your baking sheet.
3. Prepare the salmon
Pat salmon fillets dry. In a small bowl, mix olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Rub over each fillet and place them skin-side down next to the zucchini on the same baking sheet.
4. Bake
Bake for 15–18 minutes or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. The zucchini should be golden and slightly crispy on the edges.
5. Serve hot
Garnish with fresh herbs and lemon wedges for brightness, and enjoy your fresh baked salmon with roasted zucchini.
You can enjoy this with a quick grain side or turn it into a lighter meal with spiralized zucchini noodles tossed in olive oil and lemon.
Tips for Perfect Baked Salmon with Roasted Zucchini
While this dish is beginner-friendly, these tips make it even better:
- Don’t overcook the salmon: Check it at the 14-minute mark.
- Use similar-sized zucchini slices for even roasting.
- Dry the salmon fillets before seasoning to help the flavor stick.
- Add lemon after baking, not before, to avoid bitterness.
Looking for more ideas like this baked salmon with roasted zucchini recipe? Try my one-pan lemon herb salmon with asparagus for a similar balance of ease and nutrition.
Flavor Variations to Try
Customizing your baked salmon with roasted zucchini is simple and fun:
Make it spicy
Add chili flakes or a touch of cayenne to the zucchini seasoning or salmon rub.
Add a cheesy twist
Before roasting, sprinkle grated Parmesan or nutritional yeast over the zucchini for a crispy edge.
Go Mediterranean
Add a spoonful of olive tapenade or sliced cherry tomatoes on top of the salmon before baking.
Make it part of meal prep
Double the batch and portion into containers with brown rice or greens. It stores well and makes your week easier, just like this quick gluten-free chicken stir fry.
Storage and Reheating Tips
This baked salmon with roasted zucchini keeps well and tastes just as great the next day.
To store:
Cool completely, then place in an airtight container. Store in the fridge for up to 3 days.
To reheat:
Use a skillet or low oven (275°F) to warm salmon gently. Zucchini can be reheated in a microwave or pan for best texture.
To freeze:
Only the salmon freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Try pairing your thawed salmon with fresh sides like zucchini pasta dish.
Conclusion
Baked salmon with roasted zucchini is the kind of meal that delivers warmth, ease, and flavor in every bite. It’s healthy, naturally gluten-free, and exactly the kind of recipe I keep coming back to, season after season. Whether it’s your first time baking salmon or you’re a weeknight dinner pro, this dish brings something vibrant to the table.
Hungry for more cozy meals like this one? Browse my latest recipes at Golden Gluten Free, where gluten-free cooking is full of joy, tradition, and satisfaction.
Can I use frozen salmon?
Yes, just thaw overnight in the fridge and pat dry before seasoning.
What’s the best way to get crispy zucchini?
Don’t crowd the pan, and slice zucchini evenly. Roast at high heat for a golden finish.
Can I make this in an air fryer?
Yes! Air fry the salmon and zucchini at 375°F for about 10–12 minutes.
What other veggies go well with this?
Asparagus, bell peppers, or cherry tomatoes all roast well alongside salmon.